Time 11m Number Of Ingredients 5 Steps:
Lightly grease 9x13 glass casserole dish and line with dried beef. Wrap bacon around chicken breasts and lay on dried beef. Mix sour cream and chicken soup together and pour over chicken. Cook for 1 hour at 350 degrees or until tender.
Time 2h20m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 325*. Put shredded beef in bottom of greased 9x12 pan or carrerole (glass). Wrap a slice of bacon around each half chicken breast. Place breasts on top of beef. Sprinkle with pepper. Blend the soup with sour cream. Pour over each breast. Bake for 2 hours.
Time 3h20m Yield 8 chicken breasts, 8 serving(s) Number Of Ingredients 9 Steps:
Crumble chipped beef and place in bottom of 9 by 13 baking dish. Wrap bacon around chicken breasts and sprinkle with pepper. Combine soup, sour cream, and cream cheese in blender or by electric mixer. Add mushrooms and pour over chicken breasts in casserole. Cover with foil and bake at 300 degrees for 2 hours. Remove foil and add sauterne. Cook uncovered another hour.
Time 11h Yield 4 Number Of Ingredients 10 Steps:
Cut chipped beef into strips. Line the baking pan with them. Wrap bacon around chicken. Put in pan on top of beef. Mix soup and sour cream. Pour mixture over chicken. Cover tightly and refrigerate overnight, or at least several hours. It comes out better if you do it overnight. Bake in 275 degree F oven, uncovered, for three hours.
Time 45m Yield 4 servings Number Of Ingredients 14 Steps:
Heat the butter in a medium skillet set over medium-high heat. Sprinkle the steaks with salt and pepper and sear on both sides, about 2 minutes per side for medium rare. Set aside to rest for 5 to 10 minutes. Heat the same skillet over medium heat and add more butter if needed. Add the mushrooms, onions and garlic and cook until the onions are translucent and the mushrooms “weep,” or release water, about 5 minutes. Then add the flour, 1 tablespoon salt, 1/2 teaspoon pepper and the mustard, and stir to combine. Add the, milk, broth, beer and Worcestershire. Mix in the pan to combine. Bring to a boil, then reduce to a simmer and cook until thickened, 4 to 5 minutes. Stir in the parsley and season with salt and pepper. Preheat the oven to 425 degrees F. Put the toast on a baking sheet and toast until golden brown, 5 to 10 minutes. Place a piece of toast on each plate. Slice the beef against the grain and place some on top of the toast. Spoon the sauce on top and garnish with some parsley.
Time 50m Yield 10 to 12 servings Number Of Ingredients 12 Steps:
In a small pan, melt 2 tablespoons of the butter and add the flour. Cook, stirring, until the mixture begins to turn a light brown color, about 4 minutes. Remove from the heat. In a large saucepan, melt the remaining 2 tablespoons butter. Cook the garlic, rosemary and shallots until the shallots are translucent. Add the cream and bring to a boil. Add the butter-flour mixture, reduce the heat and simmer for 10 to 15 minutes, stirring occasionally. Add the salt and pepper and strain. For each serving, heat 1 cup of sauce to a simmer, add 2 ounces chipped beef and bring to a boil. Pour the mixture over two to three slices sourdough toast and garnish with parsley and paprika.
Number Of Ingredients 5 Steps:
Heat oven to 350°. Spread beef in bottom of 9x13. Place chicken on top. Combine soup and sour cream, spread on top, and top with almonds. Bake for 30 minutes.
Time 10m Yield 4 servings. Number Of Ingredients 5 Steps:
In a microwave-safe bowl, microwave butter on high for 35 seconds or until melted. Stir in flour until smooth. Gradually stir in milk. , Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring every minute. Stir in beef; cook on high for 1 minute or until heated through. Serve on toast.
Time 8h15m Yield 6 servings. Number Of Ingredients 7 Steps:
In a large skillet, partially cook bacon over medium heat. Drain on paper towels. Place beef in a greased 3-qt. slow cooker. Fold chicken pieces in half and wrap a bacon strip around each; place over the beef. , Combine the flour, soup and sour cream until blended; spread over chicken. Cover and cook on low until chicken is tender, 8-9 hours. Serve over noodles.
Time 2h10m Yield 6 Number Of Ingredients 6 Steps:
Preheat oven to 275 degrees F (135 degrees C). Line the bottom of a 9x13 inch baking dish with slices of chipped beef. Wrap bacon slices around chicken breasts, and place on top of chipped beef. In a medium bowl, mix together condensed soup and sour cream. Pour sour cream mixture over chicken breasts, and sprinkle with paprika. Bake in preheated oven for 2 hours.
More about “chicken with chipped beef recipes”
Yield 8 Number Of Ingredients 5 Steps:
Preheat oven to 275 degrees F (135 degrees C). Line a 9x13 inch glass baking dish with dried beef. Wrap the chicken breasts with the bacon strips and place the wrapped chicken breasts onto the beef. Mix together the sour cream and cream of mushroom soup and pour evenly over the chicken. Bake uncovered in the preheated oven for 3 hours and enjoy, enjoy!
